HARAZ COFFEE HOUSE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no employee during inspection with certified food protection manager certification. -REPEAT- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. -Observed employee drink stored on prep table surface, next to handsink and clean dishes. -CDI- PIC moved employee drink to designated area. Ensure employee drinks are stored in separate area from clean equipment/food.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed diced chicken not meet cooling parameters after cooling overnight in tall reach-in cooler. Per PIC, cooked chicken (delivered pre-cooked, frozen) is reheated in pastry oven, then cooled at room temperature for a short period of time, and then cut by food employee. After chicken is cut, chicken is immediately placed in tall, deep plastic containers and covered tightly with lid in the tall reach-in cooler. -Observed chicken, reheated yesterday, at 44F today. -CDI- PIC voluntarily discarded the chicken. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed spinach/feta croissant without a date mark in the display cooler. -CDI- PIC referenced the date mark on a larger batch of croissants in tall reach-in cooler and properly added date marks. -Observed everything bagel cream cheese croissant (10/27) and cream cheese bites (10/30) in the display cooler with incorrect date marks. PIC stated date marks were incorrect because delivery was made yesterday, and properly corrected the date marks with yesterday’s date (11/3). -REPEAT- 1/2 points due to improvement in overall date marking and decrease in number of date marking violations. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed diced chicken cooling too slowly in tall reach-in cooler from yesterday. Per PIC, cooked chicken (delivered pre-cooked, frozen) is reheated in pastry oven, then cooled at room temperature for a short period of time, and then cut by food employee. After chicken is cut, chicken is immediately placed in tall, deep plastic containers and covered tightly with lid in the tall reach-in cooler. -Observed chicken, reheated yesterday, at 44F today. -CDI- PIC voluntarily discarded the chicken. -EHS and PIC discussed more efficient cooling methods, such as using thinner containers and leaving it uncovered until it reaches 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of oatmilk and pistachio cream stored directly on the floor. Raise all food at least 6 inches off the floor.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed box of straws stored directly on the floor in dry storage utility room. Raise at least 6 inches off the floor.

4-501.11 Maintain equipment in good repair. -Observed automated sanitizer dispenser at 3-compartment sink not dispensing sanitizer at the correct concentration (at less than 50ppm quaternary sanitizer). -PIC manually mixed sanitizer into 3-compartment sink to reach 200ppm quat. Until dispenser is repaired, PIC stated sanitizer will be manually mixed. -Repair sanitizer dispenser.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no employee during inspection with certified food protection manager certification. -REPEAT- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF -Observed no employee health policy in facility describing employees’ responsibility to report symptoms, illnesses, and exposures. -CDI- EHS provided PIC with county handouts and emailed Employee Health Reporting Agreement. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf -Observed no written vomit/diarrhea cleanup plan. -CDI- EHS provided PIC with handouts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed handsink in back prep area blocked by bin storing soiled dishes. -CDI- PIC removed items from sink. -REPEAT-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed all TCS food items in right side of display cold case (spinach/feta croissant, cream cheese croissant, cream cheese bites, mini pizzas, and cheese pies) without date marks. PIC stated items are held in unit overnight. PIC could reference date marks from large batches in RIC. -CDI- PIC properly labeled items in display case. EHS and PIC discussed proper date marking methods by ensuring date marks are carried over from RIC to the display case. -REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf -Observed spray bottles of toxic materials (sanitizers) with no label. Label all chemical bottles. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed personal items stored on shelving above items for resale and customer service. Designate area for personal items below or separate from customer items to prevent contamination. -REPEAT-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee during inspection with food certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf PIC was not knowledgeable of employee health process and procedures, had priority item violations and was not a certified food protection manager. CDI PIC was provided health policy.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in back prep area blocked by trash can and other objects. CDI Items moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in front cold display and in RIC as well as ambient holding above 41F. CDI all TCS items voluntarily discarded. VR to ensure cold holding units are holding 41F and below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed TCS pastries (garlic and cheese) past 7 day date marking 9 7/7, 7/12. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three spray bottles of toxic materials such as cleaners with no label. CDI Lables were placed on items.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottles of liquids such as sweeteners and plant milks with no label. Label

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of sugar stored in direct contact with floor. Store at least 6 inches above.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoops in ice with handles touching ice.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed no air gap for wasted pipes from three comp sink and hand sink. Needs to be at least 1 inch above level of floor, not below. VR required.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin in unisex restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items On shelving with items for resale and customer service. Designate area separate for personal items away from customer resale or service items.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no plan. Handouts given. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. observed slightly soiled utensils stored as/with clean utensils. CDI removed to rewash For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in utensil wash sink at 0 ppm chlorine. CDI made to 150 ppm For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed open containers of milk not date marked. CDI date marked For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-502.13 Single-use and single-service articles cannot be reused.observed milk cartons reused.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed pic unable to provide test strips. Vr